Putting Girolles to good use, Wild Mushroom Focaccia with Porcini dust, Thyme, Treacle, Pumpkin Seeds and a drizzle of Donegal Rapeseed Oil. Recipe makes two standard size 2lb loafs or two trays of Focaccia as in the pictures Ingredients: 1 kg strong white flour and some extra for dusting 200g treacle 550ml tepid water 3(21g) sachets yeast 30ml rapeseed or extra virgin olive oil 100g pumpkin seeds 30g dry wild mushrooms powdered (use a spice grinder for this) 20g thyme leaves picked 20g salt 50g fresh wild mushrooms A few young thyme Sprigs Some more rapeseed or extra virgin olive oil for the top of the focaccia Some Maldon sea salt Method:
Enjoy with any savoury topping of your liking. Happy Baking...............
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